Cup of Yum
1. Cut 200 g sashimi-grade yellowtail into thin slices using your preferred method.

Hirazukuri Method (Recommended for Dorsal Meat)

1. Place the block of sashimi-grade yellowtail horizontally in front of you.
2. Align the base of the knife with the thickness you want to cut. Be careful not to make the slices too thick.
3. Bend the first joint of your fingers and press down on the block.
4. Draw and cut in one arc.
5. Arrange the slices in a row by pushing them to the edge with the knife.

Sogigiri Method (Recommended for Belly)

1. Place the block at an angle.
2. Align the base of the knife with the place you want to cut.
3. Press down with your fingers.
4. Slice diagonally in a slight arc but don't cut all the way through.
5. When the knife is almost at the bottom, change the direction so that it is standing and finish the cut.

Buri no Ryukyu Marinade

1. Pour 1 tbsp sake and 1 tbsp mirin into a small saucepan and boil for 1 minute to burn off the alcohol.
2. Pour the sake and mirin into a heatproof bowl and add 2 tbsp soy sauce, 1 tbsp ground sesame seeds, ½ tsp grated ginger root and ½ tsp wasabi paste. Mix until well combined.
3. Place the yellowtail in the bowl and turn until each piece is fully coated in the marinade.
4. Lay a piece of plastic wrap over the top so that it is touching the surface of the yellowtail. This will help prevent oxidization. Marinate for at least 1 hour, preferably overnight.
5. Garnish with sesame seeds, shredded perilla (shiso) leaves and finely chopped green onions. Enjoy on its own or with rice as "buri no atsumeshi".